Whole-baked Spiced Cauliflower

This recipe is the second dish I cooked when I appeared on the cookery program Cegin Bryn. I had the time of my life, an amazing experience of cooking at Bryn Williams' Odette's restaurant in London. This recipe was something special. 

Ingredients
serves 2
1 medium size cauliflower
300g yogurt
1 tsp. mild/medium curry powder
1 tsp cumin powder
Salt & pepper

for the dressing
150 ml curry oil [see below]
1 tbsp sultanas
1 tbsp Pine nuts
1 tbsp Capers
1 lime juice

to serve
4 small red chard leaves

for the curry oil
500ml Vegetable oil
60g curry powder
20g coriander seeds (crushed)
1 cinnamon stick (broken in 3)
6 kaffir lime leaves

Method

for the curry oil
Lightly dry roast the curry powder in a steel pan. Then in a separate pan, lightly roast the coriander seeds & cinnamon stick.  Add to the curry powder.

Pour in the vegetable oil, add the lime leaves and bring up to temperature (67°C if you have a thermometer.)   Remove from the heat and leave to marinade for 24 hours.

for the dressingSoak the sultans in hot water, roast the pine nuts then add to the curry oil.

Add the capers and some of its vinegar, season with salt and pepper then add the lime juice.

for the cauliflower
Mix the yogurt, curry powder, cumin powder together and season with salt and pepper. 

Prepare the cauliflower by hollowing out the stalk a little by cutting away some of the thick centre at the heart of it. This should help in getting it more evenly cooked.

Spread the yogurt mix all over the cauliflower, then bake at 160°C for 35- 40 minutes. Check it it's cooked with a sharp knife. If it feels undercooked then give it another 5 minutes or more.

Cook the red chard at the last moment in a little boiling water and a splash of the curry oil, just enough to wilt.  Drain on kitchen paper.

To serve, cut a good thick slice of the cauliflower vertically, drizzle over with the dressing and place the red chard leaves on the side.